Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed a scoop handle stored inside the container touching sloppy joes across cook line reach in cooler soiled. Employee removed. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed cooking oil squeeze container not labeled at cook line. Employee labeled. **Corrected On-Site** **Repeat Violation**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put new gloves with no hand wash. Coached employee to wash hands before put gloves.
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employees put hands inside pants pockets waiting for get an order, and proceeded to put new gloves to prepared food. Coached employee to wash hands properly before put new gloves.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed cooked onions (78F - Hot Holding) at flat grill. As per manager prepared more than 4 hours.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed cooked onions (78F - Hot Holding) at flat grill. As per manager prepared more than 4 hours. Manager discarded. **Corrected On-Site**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked pork stored inside reach in cooler, as per manager removed from freezer the night before. Manager dated. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked sloppy joes with ground beef container not date marked stored inside reach in cooler across cook line. As per manager prepared yesterday. Manager dated. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
